Microwave Risotto
Effortlessly achieve creamy, restaurant-quality risotto in just 20 minutes with this ingenious Microwave Risotto recipe. Featuring classic Arborio rice infused with the flavors of dry white wine, rich chicken or vegetable broth, and aromatic garlic and onion, this dish makes gourmet dining easy and accessible. With the magic of a microwave, there's no need for constant stirring—simply mix, cook in intervals, and let the creamy texture develop. Finished with a generous helping of grated Parmesan cheese and a sprinkle of fresh parsley, this quick risotto recipe is perfect for busy weeknights or an elegant dinner for four. Save time without sacrificing flavor with this foolproof, one-bowl creation!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 3 cups Chicken or vegetable broth
- 0.5 cup Dry white wine
- 2 tablespoons Unsalted butter
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
In a large microwave-safe bowl (preferably glass), combine the Arborio rice, finely chopped onion, and unsalted butter.
Microwave the mixture on high for 3 minutes, stopping halfway to stir, until the onion starts to soften slightly.
Stir in minced garlic and microwave for an additional 1 minute to release the garlic's fragrance.
Pour in the dry white wine and microwave for 2 minutes, allowing the wine to mostly evaporate.
Add the chicken or vegetable broth, salt, and black pepper to the bowl and stir well.
Cover the bowl tightly with microwave-safe plastic wrap or a plate and microwave on high for 10 minutes.
Carefully remove the cover (steam will be hot!) and stir the mixture. Check the rice for doneness and add more broth or water, 1/4 cup at a time, if needed to fully cook the rice.
Continue microwaving in 2-minute increments, stirring and checking the rice each time, until the rice is tender and creamy (this usually takes an additional 5-6 minutes).
Once done, stir in the grated Parmesan cheese and let the risotto sit for 2 minutes to thicken slightly.
Taste and adjust seasoning with more salt or pepper if needed.
Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 4456 mg | 194% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.1 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 444 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
